Recipes

[kate2357]

@RespectLife 

Love your recipe. I make something close...don't have a recipe...just something we had at a local place. They call it Joe's Special. It's topped w/ parmesan and sour cream. So good. I make it at home, but prefer the version from a place called 13 Coins.

________________________________________________________

EASY CHAR SIU (CHINESE BBQ PORK) - From Red House

Spice

INGREDIENTS
2 pork shoulder steaks (aka pork butt) - about 350g/12oz, see note 1

For the marinade
4 tablespoon Char Siu sauce - see note 2
1 tablespoon oyster sauce
½ tablespoon light soy sauce
¼ teaspoon Chinese FIVE SPICE POWDER
4 cloves garlic, finely sliced
5 slices ginger
½ teaspoon chilli powder - optional, see note 4
Glaze Topping
2 teaspoon honey

INSTRUCTIONS
Marinate the meat
Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.

Squeeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).
Take the meat out of the bag right before roasting. Keep the marinade for later use.

Prepare for roasting
Preheat the oven at 425°F/220°C/Fan 200°C.

If using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven.

Alternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.

Roast & brush (see note 5)
Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).

Cook for a further 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.

Then increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.

Put back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.

Leave the meat to rest for 5 mins then slice and serve it in your preferred way.

NOTES
1. Pork choices. The ideal cut of pork should have a small amount of fat for a moist taste. Pork shoulder steak (aka pork butt) is a great choice. You may use other cuts, e.g. pork belly if you prefer.
 2. Char Siu sauce. I use the Char Siu sauce from Lee Kum Kee. It’s widely available in Chinese/Asian supermarkets. 
3. The use of colouring. Shop/restaurant bought Char Siu usually look quite red as colouring agents are added to the marinade. Please feel free to do so if you are after that particular look. You may use either red yeast powderor regular red food colouring.
 4. Chilli powder is entirely optional as it’s not called for in traditional recipes. It’s purely my personal preference as I like a hint of spiciness which balances the sweetness of Char Siu.
5. Cooking time. Depending on the performance of your oven and the thickness of your pork pieces, you might need to adjust the cooking time a little. Be attentive to avoid burning if this is your first time trying this recipe.

NEXT INGREDIENT: BUTTERSCOTCH 

[house_cat]

Texas Tumbleweeds

from Taste of Home

• 1 cup butterscotch chips
• 1 cup creamy peanut butter
• 1 can (9 ounces) potato sticks (about 6 cups)

Directions

1. In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks.
2. Drop mixture by rounded tablespoonfuls onto waxed paper-lined  baking sheets. 
3. Refrigerate 10-15 minutes or until set.

I'm not sure what I think about this recipe, but I found it intriguing enough to share.

Next ingredient: cod or haddock

[kate2357]

We do not eat cod at home, but we do eat lots and lots of halibut. One of our favorite ways is with a beer batter. I use Alaskan Amber beer and typically would make 1/2 this recipe w/ 1 lb of halibut at a time. Which, as luck would have it, leaves a bit of beer for the chef to consume while waiting for the fish to finish cooking. 

We also have to have my tartar sauce. It's not anything special, but it is better than what comes in a jar. Below are the ingredients I use for tartar sauce. I got the recipe when I worked at a seafood place when I was in high school. I made a LOT of tartar sauce back in the day and piped it into those little cups. 

Tartar sauce Ingredients
1 cup real mayonnaise
4 tbs finely diced sweet yellow onions
4 tbs dill relish or finely diced dill pickles
2 tbs lemon juice
1/4 tsp black or white pepper

Beer Battered Cod - From Baking Beauty

Ingredients
1 ¼ Cups All Purpose Flour Divided
¼ Cup White Sugar
2 Teaspoons Baking Powder
Salt and Pepper To Taste
2 Eggs
1 Teaspoon Hot Sauce If Desired
1 Cup Beer
2 Pounds of COD Fillet Cut Into Strips
Vegetable Oil For Frying

Instructions
In a medium bowl combine 1 cup flour, sugar, baking powder, salt and pepper. Stir in eggs and hot sauce.

Slowly pour in beer. Stir constantly with a whisk until the batter is smooth and no longer foamy.

In a large stock pot or cast iron skillet heat 2-3 inches of oil to 370 degrees F.

Dip cod strips into remaining flour. Shake off any excess.
Then dip into beer batter.

Carefully drop fish one piece at a time into the hot oil. Cook until brown on both sides, turning only once.

Drain on paper towels.

Ingredient Notes
Beer: Use whatever beer you enjoy drinking. I used a local pale ale. The alcohol does cook off in cooking, but if you still want to avoid it nonalcoholic beer will work. If you don't like the flavor of beer, a bubbly beverage like club soda will give the same effects.

Cod: I like the flavor and flakiness of cod. When selecting cod, look for bright white flesh with no spots or discoloration. Fish should have a solid texture with few bones. Fresh fish should have an ocean-like smell - if it's not fresh, it will likely have a fishy taste. However, any white fish would work. Other good options include halibut, haddock, tilapia,or grouper. Frozen fish will work if you don't have access to fresh seafood, just be sure to thaw it first.

Oil: Use a neutral oil with a high smoke point. Canola, vegetable, or peanut are my go-to. Avoid oils like olive oil which have a low smoke point.

NEXT INGREDIENT: PESTO

[house_cat]

@kate2357 

Thank you for both the tartar sauce and batter recipes.  I've made a similar batter with seltzer.  DH will no longer eat tilapia, so the only seafood I make these days is salmon or shrimp.  Once in a while I get in the mood for the batter dipped fish filets like Gorton's and I know it would be better quality and better for me if I just made them myself. I never deep fry... too much mess and I'm not one for straining and saving the oil. I "fry" in a bit of oil in the pan and it seems to work just as well.I

I've added it to our menu this month and I'll let you know how it turns out. 

And thank you for choosing pesto for our next ingredient. It's one of my very favorites on the planet!

Next ingredient: pesto

[kate2357]

---

@house_cat wrote:

@kate2357 

Thank you for both the tartar sauce and batter recipes.  I've made a similar batter with seltzer.  DH will no longer eat tilapia, so the only seafood I make these days is salmon or shrimp.  Once in a while I get in the mood for the batter dipped fish filets like Gorton's and I know it would be better quality and better for me if I just made them myself. I never deep fry... too much mess and I'm not one for straining and saving the oil. I "fry" in a bit of oil in the pan and it seems to work just as well.I

I've added it to our menu this month and I'll let you know how it turns out. 

And thank you for choosing pesto for our next ingredient. It's one of my very favorites on the planet!

Next ingredient: pesto

---

@house_cat 

The recipe author says seltzer or non-alcoholic beer works fine for this batter. I fry similar to your way...in a pot with higher sides to keep splatter down. 

Next ingredient: pesto

[kate2357]

I love a good pasta salad. This one is easy and has some of my favorite ingredients.

Pesto Pasta Salad - From Two Peas and a Pod

Ingredients
16 oz pasta (fusilli, penne, or farfalle)
3/4 cup pesto
2 cups halved cherry or grape tomatoes
8 oz fresh mozzarella bocconcini, small balls
1/4 cup fresh basil, chopped
Kosher salt and black pepper, to taste

Instructions
Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, according to package directions. Drain the pasta in a colander and rinse well with cold water; drain again and transfer to a large serving bowl.

Add the pesto and stir until the pasta is well coated. Stir in the tomatoes, fresh mozzarella, and basil. Season with salt and pepper, to taste. Serve.

NEXT INGREDIENT: SOMETHING/ANYTHING FROM YOUR FREEZER

[walker]

ICE CREAM!

Peanutty Crunch Pie

In a bowl mix 1/3 cup peanut butter and 1/3 cup corn syrup (light) until thoroughly combined.  Add 2 cups of Rice Krispies; mix until well-coated.  Scoop this into a buttered 9" pie dish. Using wax paper to make it less sticky (or back of large spoon) ....press mixture evenly around sides and in bottom of the pie dish. Chill until firm.  Spread 1 quart of softened ICE CREAM evenly in pie shell.  (Vanilla or favorite flavor.). Freeze until firm.  Cut into wedges to serve and top with fresh fruit or chocolate topping....your choice to go with ICE CREAM.  😋 

NEXT INGREDIENT ..... CREAM CHEESE 

[kate2357]

---

@walker wrote:

ICE CREAM!

Peanutty Crunch Pie

In a bowl mix 1/3 cup peanut butter and 1/3 cup corn syrup (light) until thoroughly combined.  Add 2 cups of Rice Krispies; mix until well-coated.  Scoop this into a buttered 9" pie dish. Using wax paper to make it less sticky (or back of large spoon) ....press mixture evenly around sides and in bottom of the pie dish. Chill until firm.  Spread 1 quart of softened ICE CREAM evenly in pie shell.  (Vanilla or favorite flavor.). Freeze until firm.  Cut into wedges to serve and top with fresh fruit or chocolate topping....your choice to go with ICE CREAM.  😋 

NEXT INGREDIENT ..... CREAM CHEESE 

---

@walker 

OMG ... I gained 5 lbs just thinking about your pie! Sounds so good.

NEXT INGREDIENT ..... CREAM CHEESE 

[walker]

Parmesan Fondue

1 1/2 cups milk

2 (8 oz.)  packages CREAM CHEESE, cubed

1 1/2 cups grated Parmesan cheese

1/2 teaspoon garlic salt

1 (1 lb.) loaf French Bread, cubed

In large saucepan, cook and stir the milk and CREAM CHEESE over low heat until cheese has melted.  Stir in the Parmesan cheese and garlic salt; cook and stir until heated through.  Transfer to a fondue pot or mini-slow cooker; keep warm.  Serve with bread cubes.

NEXT INGREDIENT ..... ANYTHING LEMON...fresh, juice,

                                      pudding, etc.

[house_cat]

 

 

 

 

 

Easy Lemon Cobbler

from CallMePMC.com

Ingredients

• ½ cup butter
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup buttermilk or whole milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon extract or lemon zest
• 21 or 22 ounces lemon pie filling like this

Instructions

• Preheat the oven to 350°F.
• Add the butter to a 7x12-inch or 9x9-inch baking pan. Place it in the oven to melt.
• In a bowl, whisk flour, sugar, buttermilk, vanilla, and lemon zest (or extract). Don't overmix it.
• Pour the batter evenly over the melted butter in the baking dish. Don't stir.
• Next, pour or spoon the lemon pie filling over the batter as evenly as possible. Do not stir.
• Bake on the middle rack of the oven 55 to 60 minutes. The top crust should be golden brown. The center of the cobbler may look a little 'jiggly' but the crust should be brown and cooked.
• The is great served warm with vanilla ice cream.
• Cover and store leftovers in the in refrigerator up to 4 days.

Next ingredient: any flavor morsels